Reviewed: Nov. 20, 2009

Excellent Muffins! The only thing I did different was using 1% milk because I didn't have buttermilk on hand and I also added vanilla extract just because I like it!!!! I love this recipe and will continue making it!!!!! :)

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GIGGLES2080

Cooking Level: Intermediate

Home Town: Liverpool, Merseyside, England, U.K.

Living In: Montreal, Quebec, Canada

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Reviewed: Nov. 18, 2009

WOW these are excellent fresh!

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evelynkathleen

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Reviewed: Nov. 1, 2009

These were delicious, almost more like dessert than a muffin! Added 1 tsp vanilla. Might consider reducing sugar as they were very sweet. Overall, very good muffins. Will make again.

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Brandi

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Reviewed: Oct. 5, 2009

I made these for my kids and with in minuts they where gone!! I did'nt put the topping on them and they where still sooo good! Yum,Yum,Yum!!!

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Faith loves to cook

Cooking Level: Expert

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Reviewed: Sep. 28, 2009

These were excellent but I thought the topping made them a bit too sweet for me. I also made the mistake of thinking I needed to use all of the topping so my cupcakes did not rise. The next time, I will use less sugar in the topping and then sprinkle a small amount on them. Otherwise they were great! And I used frozen because thats all I had on hand.

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kimm630

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Reviewed: Sep. 14, 2009

i thought these were gonna turn out great, but they ended up very flat. taste good, but don't look so good. i'm gonna try the "to die for blueberry muffin" recipe next.

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hazelsteph

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Reviewed: Sep. 8, 2009

This is the blueberry muffin recipe I have been searching for! They have a delicious buttery flavor without using a ton of butter. This recipe is going into my recipe box!

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Kali

Cooking Level: Intermediate

Home Town: Grande Prairie, Alberta, Canada

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Reviewed: Aug. 26, 2009

Made the recipe as directed but made "faux" buttermilk. Great muffin! I didn't use paperliners and they still turned out fantastic.

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caserbin

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Reviewed: Aug. 24, 2009

I love these muffins and have made them a few times now, and they are great as is. But I have also made them once with about 1 tsp of lemon zest and another time with 1/2 tsp of lavender. They are great however you make them.

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JS

Cooking Level: Intermediate

Living In: Newmarket, Ontario, Canada

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Reviewed: Aug. 14, 2009

Great recipe! Easy and delicious. I didn't change a thing.

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Beverly

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Reviewed: Aug. 9, 2009

These were great. Did not change a thing. Doubled the recipe and ended up with 32 muffins. I mixed these by hand and the blueberries stayed intact. Used Michigan berries that were very juicy. In my haste to sample a muffin after baking, discovered the paper liners don't come off easily. Wait until the muffins are totally cool and the liners come right off. Thanks for a great recipe!

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DRQUINN

Cooking Level: Expert

Home Town: Bloomington, Illinois, USA

Living In: Normal, Illinois, USA

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Reviewed: Aug. 8, 2009

Wow! What a foolproof recipe... I woke up way too early this morning and decided to make muffins for the family; In my sleep deprived state I made more than one mistake, one of them really bad... I forgot the baking powder until I'd started filling muffin cups. I scraped it all back into the bowl, blueberries too, and added the BP and mixed it some more (Though I'd already overmixed it) My kitchenaid stand mixer did shred some of the blueberries on this mix, but after a minute of mixing I refilled the cups and baked as directed and they were still delicious. They rose, they were fluffy but not tough. I loved the flavor and my family did too. Great recipe.

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jellicle

Cooking Level: Intermediate

Home Town: Victoria, British Columbia, Canada

Living In: Puyallup, Washington, USA

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Reviewed: Aug. 3, 2009

These muffins are the best I've ever had. I made them for my husband's office and they all declared them amazing! They are already asking for a new batch (two days later)!

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LHARR1108

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Reviewed: Jul. 31, 2009

These muffins were good after making some adjustments. I used half the sugar and next time I will cut the amount of Blueberries in half. I used sugar crystals on top, that added a nice little crunch on the top.

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Alice

Cooking Level: Expert

Living In: Vancouver, Washington, USA

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Reviewed: Jul. 25, 2009

Very good! I used large white sugar crystals on top instead of regular granulated sugar. This gave the muffins a slight sweet crunch on the top. (Similar to struesel) My kids love them and I found them very easy to make.

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NativeTexasGirl

Cooking Level: Intermediate

Home Town: Odessa, Texas, USA

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Reviewed: Jul. 25, 2009

Good in taste but horrible in presentation. These muffins do not rise well. I made them twice then switched recipes to the Jordan Marsh recipe.

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Karla

Cooking Level: Expert

Home Town: Syracuse, New York, USA

Living In: Wels, Oberösterreich, Austria

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Reviewed: Jul. 16, 2009

Very, very good! I realized I didn't have buttermilk after I had started, but I just used lemon juice in milk to substitute for it. That seemed to work just fine. I didn't do the sugar topping because I like less sweet muffins, and that made it just perfect.

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Rio

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Reviewed: Jul. 16, 2009

Absolutely delicious :) I had to make 'fake' buttermilk, as I had none on hand, but it didn't affect the flavour a bit.

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Cari M.

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Reviewed: Jul. 12, 2009

I agree! These are the best! I loved them! This will be my go to blueberry muffin recipe from now on. Thanks!

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geranium

Cooking Level: Beginning

Home Town: Milwaukee, Wisconsin, USA

Living In: Wauwatosa, Wisconsin, USA

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Reviewed: Jul. 12, 2009

I loved the flavor of these muffins! The tops turned out flatter than I'd like. Make sure you put plenty of non-stick spray on the tops of the muffin pans so they don't stick!

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originalgripgirl

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Best of the Best Blueberry Muffins

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